Western Black Bean Chili

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   A. Prepare chicken stock (ingredients above, or use store bought if you must) - makes 6 to 8 cups, freeze what you don't use for the chili to use in other recipes. Caramelize onions with olive oil on the bottom of a large soup pot. Combine all ingredients in pot and fill with water to cover all ingredients. Bring to a boil, then reduce heat to simmer for 1-4 hours depending on how much time you have available, the longer the better. Strain all solid ingredients from the fluid and discard. You now have 6-8 cups of delicious chicken stock.

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   B. Prepare Black Beans (ingredients above) - makes 6 to 8 cups. Combine all ingredients in a saucepan, bringing to a simmer, stirring occasionally.

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   C. Prepare Chili (ingredients above) - makes 8-10 two cup servings. Season the meat at the bottom of your soup pot. Bring oil to heat and saute the steak cubes until brown, about 10 min. Add the sausage pieces and season with salt and pepper. Once meat is caramelized, combine all remaining ingredients. Keep on a low simmer; do not allow the chili to boil. Every half hour or so, add 1/2 cup of chicken stock (or water) as the chili simmers over 60 to 90 minutes. Chili is done when the steak is cooked thru but not mushy. Before serving, remove the bay leaves. Serve in large oversized bowls, 1 to 2 cups per serving. Goes great with corn bread.

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   Entire recipe can be prepared inside 4 hours, however the stock and black beans can be made days/weeks ahead and frozen for easier meal day preparation.

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